Wine Is Made In The Vineyard

Our estate vineyard features 40 acres of vines separated into 12 smaller, carefully-tended blocks. We grow seven varietals in our vineyard: Chardonnay, Ehrenfelser, Gewürztraminer, Meunier, Pinot Blanc, Pinot Noir, and Riesling, and not by accident. We arrived at the decision to focus on traditional method sparkling wine, crisp whites, and elegant, focussed reds over the course of twenty years of listening carefully to the story our land has to tell. And it's a special one.

There are things that are distinct about a place that demand you make certain wines a specific way. The degree days. Soil types. Rainfall, or lack thereof. You can fight it. But in the end nature will keep sending you the same message, and it’s up to you to listen. We had a hunch about what was right for our site when we planted Pinot Noir and Chardonnay twenty years ago. And we were right. But we also planted Merlot, and that wasn’t quite right, so we pulled it up and planted Riesling. We also had it right with aromatic whites like Gewürztraminer and Ehrenfelser. These wines thrive here. And you have to grow what reflects the qualities of your vineyard best.

It's A Little Different Here. Here's How

There are a few characteristics that set our place by Okanagan Lake apart. The first is that we're physically and literally set apart. South of Peachland, north of Summerland, and if you look in those directions from our winery, you won't see other vineyards. Across the lake is parkland and Ogopogo's house (seriously). We're sitting in our own nanoclimate in a valley of micro ones. There is no other winery in the Okanagan growing in our specific set of conditions. In wine, we call that terroir, and ours is distinctly Fitz.

The Fitz Terroir

  • Mt. Eneas - Situated directly to our west, the mountain has two effects on our vineyard. During the early evening, the sun drops behind it and its shadow casts across the vineyard. Vines require direct light to break down acids in the fruit. As a result of this indirect light, the acids in our grapes are slightly higher than most. The second effect is as a radiator of heat. Because it faces into the sun all day, the slope warms and absorbs heat all day long, which it radiates back at night. This is especially useful in the fall as it can extend the hang time of our grapes by protecting them from the night time chill.
  • Soil Types - We have four separate soil types on the site—Burnell Lake, Greata, Naramata, and Ratnip. Each type drains well with some holding capacity which means our vines have to work hard to find nutrients (a good thing), and each offers something a little different in the finished wine. 
  • The Mischief - A steady wind blows up Okanagan Lake from the south almost constantly. We call it The Mischief because of its ability to play havoc with vine shoots and trellises, not to mention hats and hemlines. But it keeps our vines dry and healthy which helps them resist pests and disease pressure.
  • The Lake - You can’t miss Okanagan Lake out front. It’s nice to look at, but it also helps moderate temperatures in the vineyard, especially in the summer when high temperatures can actually shut the vines down and stop development.
  • Vine Age - Our oldest vines are just entering their third decade, which is prime time as far as the quality of fruit they produce. It's also somewhat uncommon to use vines of this age in sparkling wine production. Oftentimes the fruit of mature vines goes to varietal still wine production, and sparkling wine is made with younger fruit, which from our perspective doesn't offer sparkling wine the opportunity to reach its full potential.

HANDS-ON WINEMAKING 

Our winery was custom built to produce traditional method sparkling wine and cool-climate wines in a very intensive way. It’s located, literally, in the middle of our estate vineyard, so we can watch our vines as closely as the Ospreys that sit in the trees just outside do. If we want to keep an extra close eye on the sugar levels in our Riesling around harvest time, we just walk out the side door and check them.

We take extra steps like using small bins at harvest to treat our fruit gently, and once picked, our grapes don’t have to travel very far to the crush deck. In some cases, we just walk them over. Our aromatic whites are delicate, so we treat them with a delicate hand.

Our winemaking facility is state-of-the-art with an ultra modern and highly controllable Willmes press as well as Albrigi stainless steel tanks. The pressed juice flows through a gravity-feed system so we don’t need to pump it which can damage a wine's more delicate aromatic qualities. We're hands-on every step of the way because we can be. We built our winery where and how it is expressly to do just that.